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Am. J. Enol. Vitic. 50:3:307-316 (1999)
Copyright © 1999 by the American Society for Enology and Viticulture.
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The Production of Reduced-Alcohol Wine Using Glucose Oxidase-Treated Juice. Part III. Sensory

G. J. Pickering 1, D. A. Heatherbell 2, and M. F. Barnes 2

1 Viticulture and Oenology Group, Faculty of Science and Technology, Eastern Institute of Technology, Private Bag 1201, Taradale, New Zealand
2 Wine Science Group, Lincoln University, Canterbury, New Zealand.

gpickering{at}eit.ac.nz

Treatment of Riesling juice with glucose oxidase (GOX) significantly modifies the taste and appearance attributes of the resultant reduced-alcohol wine. However, aroma, aroma-by-mouth, and mouthfeel characteristics are relatively unaffected except for fruit aromas such as 'lime', 'apple', and 'fruity/floral' which are generally less intense in GOX wines due to the juice aeration required. Length of flavor (persistence) is reduced in these wines and high acidity is a detracting characteristic.

Key words: reduced-alcohol wine, low-alcohol wine, glucose oxidase, catalase, reduced sugar grape juice, juice oxidation, sensory, profile, descriptive analysis

Submitted on January 3, 1998
Revised on May 12, 1999






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Copyright © 1999 by the American Society for Enology and Viticulture.